Advice on champagne

[Ewing]

I have found a really good idea is with a group of friends who do enjoy nice champagne is to have a "small" party where everyone brings a bottle or two of their favourite.
We had 12 bottles at one such affair and I found the range of different champagnes on offer meant tasting some I hadn't tried before.
So win win

That's what we do - although it doesn't have to be limited to champagne.

A tradition among my some of my wine appreciating friends is our "bring a bloody good red BBQ". Everyone brings a bottle or two of something good from their cellar and we put on some good food while getting to try different things.

It's my turn to host it next. I guess that means I'd better go buy a BBQ!

Personally when it comes to champagne I know what I like, but if I'm having people over I will serve different champagne based on the audience. If they're the type that calls anything with bubbles champagne then they'll get an Australian Chandon.

For NYE I have a case of Billecart-Salmon set aside

 

[MEL_Traveller]

on champagne tastings... I was invited to a Moet tasting at one of the big hotels in Melbourne many moons ago. Tables of 10 and a bottle of each of the moet range per table. No one particularly liked the demi-sec (way too sweet) but i decided it shouldn't go to waste and finished most of the bottle. Plus of course my share of the rest of the range.

All was fine till I needed to use the WC (easy to find) but on coming was presented with something like 10 huge doors and couldn't for the life of me remember which one was the one for the wine tasting!! I staggered into two weddings (one during the speeches!) before arriving back where I was supposed to be!

 

[rogerkambah]

I find myself in vigorous agreement.
I don't drink often but I do drink well.
Billiecart - Salmon is my favourite day to day, but I have found some nice vintage of the lesser known brands at Sub $80.00 -$100.
P. Louis Martain BOUZY Grand Cru 2007 was a nice drop.

Love the Billecart-Salmon, after first encountering it in CX J. Sometimes QF J have it too.

 

[Deleted User]

We need to hold an AFF Champagne event somewhere me thinks

Had one of these last night which was fantastic, however as discussed here a few times I beleive Pol Roger is a close second, with Billecart Salmon taking the first prize in my tastes

View attachment 21891

Cheers

 

[Keith009]

I love both Pol Roger and Billecart Salmon NVs, they're both different but good. The OH doesn't think much of Billecart which is unfortunate as we rarely have it at home as a result unless he doesn't feel like champagne and then I have the burdensome task of finishing an entire bottle by myself....

He loves the Billecart Salmon Rose however so we're going to have that with family for Chrissie and NYE, and then some.

Funny how when I was a uni student in my late teens/early 20s I thought entry grade champagnes like Piper, Moet and Clicquot are, like, totally posh and we'd bring them out for our more formal college party nights. Dom a practical unobtanium that you'd only have around 'grown up' events. All things relative of course compared to the copious amounts of Passion Pop usually served.......

 

[Keith009]

We need to hold an AFF Champagne event somewhere me thinks

Yes, please!

 

[Plutonus]

copious amounts of Passion Pop usually served.......

No Fruity Lexia?

 

[Deleted member]

We need to hold an AFF Champagne event somewhere me thinks

Had one of these last night which was fantastic, however as discussed here a few times I beleive Pol Roger is a close second, with Billecart Salmon taking the first prize in my tastes

View attachment 21891

Cheers

Well maybe someone like the erstwhile Betnadette O'Shea should host? It will be a cracker if you want GOOD champagne

 

[Kangol]

Initially I didn't much care for it. But I later learned a little more about serving temperature etc and the experience improved.

What temperature (range) do you serve it at? I'd like to learn more - any online guides or tips and tricks that you know of?

 

[Keith009]

No Fruity Lexia?

Oh gawd, we were poor college students, not total trash bags. Way too much Cooper's, VB (ugh - had it once, never again), vodka UDL, punch of questionable composition and provenance, terrible sparkling, entry grade champagne but NEVER fruity lexia...

 

[Deleted member]

What temperature (range) do you serve it at? I'd like to learn more - any online guides or tips and tricks that you know of?

Like many, I thought to serve it well ( icy) chilled. However I am finding that as it warms the flavour improves. Too cold and it seems ( to me) to be harsh and metallic. To warm and it's just hot fizzy wine.
It's horses or courses I suspect. But I don't enjoy icy cold champagne. Or any other still white wines for that matter.

 

[ComeFlyWithMe]

Like many, I thought to serve it well ( icy) chilled. However I am finding that as it warms the flavour improves. Too cold and it seems ( to me) to be harsh and metallic. To warm and it's just hot fizzy wine.
It's horses or courses I suspect. But I don't enjoy icy cold champagne. Or any other still white wines for that matter.

About 7-10 degrees I think is optimal. You can reach the perfect temperature from room temp by placing in the old ice bucket with ice and water. Fridges tend to chill to 4 degrees which is a bit too cold.

Remember the first consumers didn't have fridges or ice, so presumably drunk it at room temp

If you're having it too cold, you're missing half the flavour.

 

[Major]

I find the Veuve in the ice buckets at EK lounges to be just the right temperature...even if it is 8 AM

 

[Princess Fiona]

I'm in Champagne heaven in Battery Park

 

[MEL_Traveller]

I find the Veuve in the ice buckets at EK lounges to be just the right temperature...even if it is 8 AM

you found a widowed lady in an ice bucket in a lounge?? :shock::shock:

 

[erkpod]

I'm in Champagne heaven in Battery Park

We've lost our Princess...

Won't see her for a while!

 

[Pushka]

We've lost our Princess...

Won't see her for a while!

She left us happy though.

 

[Buzzard]

She left us happy though.

As long as she does not become a PFO in the ED

 

[medhead]

About 7-10 degrees I think is optimal. You can reach the perfect temperature from room temp by placing in the old ice bucket with ice and water. Fridges tend to chill to 4 degrees which is a bit too cold.

Remember the first consumers didn't have fridges or ice, so presumably drunk it at room temp

If you're having it too cold, you're missing half the flavour.

I think the challenge is that european room temperature is much lower than Australian room temperature

 

[erkpod]

As long as she does not become a PFO in the ED

The LOTFATP isn't the place for PF to be PFO into the ED if she hasn't got travel insurance! But she's smart...